Australian · pork

Warm roast asparagus salad

Name: Warm roast asparagus salad
Yield: 4 servings
Cuisine: Australian
Ingredients: 500g Asparagus; 2 tbsp Red Wine Vinegar; 4 Tomato; 1 tbsp Extra Virgin Olive Oil; 12 Streaky Bacon; 1 teaspoon Clear Honey; 16 Jersey Royal Potatoes; 2 tblsp Extra Virgin Olive Oil; 1 teaspoon Dijon Mustard; 100g Rocket

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Asparagus500 g
Red Wine Vinegar2 tbsp
Tomato4
Extra Virgin Olive Oil1 tbsp
Streaky Bacon12
Clear Honey1 tsp
Jersey Royal Potatoes16
Extra Virgin Olive Oil2 tbsp
Dijon Mustard1 tsp
Rocket100 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
2
In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
3
Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.